CN103054114A - Method for preparing beverage from sweet potato starch supernate - Google Patents
Method for preparing beverage from sweet potato starch supernate Download PDFInfo
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- CN103054114A CN103054114A CN201310031505XA CN201310031505A CN103054114A CN 103054114 A CN103054114 A CN 103054114A CN 201310031505X A CN201310031505X A CN 201310031505XA CN 201310031505 A CN201310031505 A CN 201310031505A CN 103054114 A CN103054114 A CN 103054114A
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- sweet potato
- potato
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- supernate
- potato starch
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Abstract
The invention relates to a method for preparing a beverage from sweet potato starch supernate. The method is realized by the following steps of: a. putting fresh potato fragments into a sweet potato pulping machine, adding water and pulping the fresh potato fragments to potato paste, pouring the potato paste into a 60-mesh sieve, sieving the potato paste, adding water to wash the potato paste in the sieving process, and settling filtered filter liquid for 12h; b. taking the sweet potato starch supernate, adding alpha-amylase with the weight equal to 0.001-0.005% of that of the sweet potato starch supernate, carrying out enzymolysis for 10min at 50 DEG C, heating the sweet potato starch supernate after enzyme treatment to be 90 DEG C, processing for 10min and carrying out enzyme deactivation, and then quickly cooling to be at the room temperature; and c. taking the sweet potato starch supernate which is subjected to the enzymolysis, according to the weight percent of the sweet potato starch supernate, adding 3.00-7.00% of white granulated sugar, 0.050-0.100% of citric acid, 0.05-0.25% of jujube flavor and 100-200% of water, carrying out mixing, sterilizing for 20min at 100 DEG C and packaging, so as to obtain the beverage.
Description
Technical field
The present invention relates to beverage, food technology field, relate to specifically a kind of method of utilizing the sweet potato starch supernatant to prepare beverage.
Background technology
Yield of sweet potato is high, wide adaptability, impoverishment tolerant, drought-enduring, extensively cultivate in China various places, nutritious, and having antitumaous effect, enhancing immunologic function, suppress cholesterol function, anti-mutant function, prevent pulmonary emphysema, repair the plurality of health care functions such as hepatic injury, fat-reducing, is inexpensive popular health food.In vast rural area, the peasant planting sweet potato except part is used for eating raw, mainly is producing starch, vermicelli, bean sheet jelly (" three powder " processing), and " three powder " processing is rich people's project that sweet potato increment, peasant strive for a relatively comfortable life.Yet the sweet potato starch supernatant that produces in the three powder process is that sweet potato produces one of Main By product in the starch process, contains the nutritional labelings such as albumen, carbohydrate, but all is used as for a long time discharge of wastewater, causes the wasting of resources, environmental pollution.
Have at present some reports (Chinese patent) to make sweet potato beverage, but raw material all is to adopt sweet potato potato piece, sweet potato leaves and stems etc. to make beverage.Chinese patent 200810093613.9 discloses " a kind of preparation method of sweet potato beverage ", and the method is that fresh sweet potato is cut into silk, soaks with aqueous citric acid solution to obtain the sweet potato immersion liquid, then adds sucrose, gelatin, agar, honey etc. and obtains sweet potato beverage.The Patent Application Publication of Chinese patent 201010192381.X " a kind of sweet potato beverage and preparation method thereof ", the method are take the sweet potato piece as raw material, obtain the sweet potato slurry after the making beating and allocate.The Patent Application Publication of Chinese patent 200910213460.1 " health-care drink of sweet potato stem leaf ", the method be with sweet potato leaves and stems boil, filtered juice, obtain clarified solution, allocate.
Summary of the invention
Purpose of the present invention is raw material for a kind of sweet potato starch waste liquid (sweet potato starch supernatant) that utilizes is provided just, make have be of high nutritive value, beverage products that mouthfeel is good, with low cost.
Purpose of the present invention can realize by following technique measures:
The method of utilizing the sweet potato starch supernatant to prepare beverage of the present invention adopts following step to realize:
A, the bright potato fragment after will cleaning up add water mill and become potato to stick with paste, and potato is stuck with paste in the impouring sieve sieved; In screening process, add water wash, with the filtrate sedimentation 12h after filtering;
B, get the sweet potato starch supernatant, add the α-amylase of sweet potato supernatant weight 0.001 ~ 0.005%, enzymolysis 10min under 50 ℃ condition; Will be after enzyme be processed resulting sweet potato supernatant be heated to 90 ℃ and process the 10min enzyme that goes out, then be cooled to rapidly room temperature;
C, get the sweet potato supernatant behind the enzymolysis, add white granulated sugar, the citric acid of sweet potato supernatant weight 0.050 ~ 0.100%, 0.05 ~ 0.25% jujube essence of sweet potato supernatant weight 3.00 ~ 7.00%, and the water of 1 ~ 2 times of sweet potato supernatant weight is allocated, packing behind the sterilization 20min under 100 ℃ of conditions afterwards, namely can be made into sour-sweet suitable, slightly savory, uniform and stable yellowish-brown liquid beverage.
Beneficial effect of the present invention is as follows:
Because beverage of the present invention is to take full advantage of sweet potato to produce the Main By product that produces in the starch process---be prepared from the nutritional labeling bases such as contained albumen, carbohydrate in the sweet potato starch supernatant, not only can be people provide a kind of have be of high nutritive value, beverage that mouthfeel is good, with low cost, also solved for a long time owing to the sweet potato starch supernatant is caused the wasting of resources and problem of environmental pollution as discharge of wastewater simultaneously.
The specific embodiment
The present invention is further described below with reference to embodiment:
The method of utilizing the sweet potato starch supernatant to prepare beverage of the present invention adopts following step to realize:
Embodiment 1
Clean: bright potato is cleaned with artificial or potato washer, wash rear taking-up, drain Yu Shui;
Broken: the bright potato behind the draining breaks into fragment with disintegrating machine, is beneficial to into mill;
Grind: bright potato fragment is sent into the sweet potato fiberizer add water mill and become potato to stick with paste, the ratio of bright potato weight and amount of water is 1: 2;
Filter: it is to sieve in the 60 purpose sieves that potato is stuck with paste the impouring aperture.In screening process, add water wash, with the filtrate sedimentation 12h after filtering;
Enzyme is processed: the supernatant after the sedimentation is taken out, add the α-amylase of supernatant weight 0.002%, carry out enzymolysis 10min under 50 ℃ condition, through the sweet potato juice that enzyme is processed, be heated to 90 ℃ and process the 10min enzyme that goes out, then be cooled to rapidly room temperature;
Allotment, packing: the sweet potato supernatant after the enzyme processing is added the white granulated sugar of supernatant weight 5.00%, citric acid, 0.10% jujube essence and water (1 portion of sweet potato supernatant: 1 part of water) allocate of 0.075%, in packing behind the sterilization 20min under 100 ℃ of conditions, it is sour-sweet suitable namely to can be made into, slightly savory, uniform and stable yellowish-brown liquid beverage.
Embodiment 2
Kind, the place of production according to Sweet Potato Samples are different, can adopt following step.
Clean: bright potato is cleaned with artificial or potato washer, wash rear taking-up, drain Yu Shui;
Broken: the bright potato behind the draining breaks into fragment with disintegrating machine, and its size is below 2 centimetres, is conducive to into mill;
Grind: bright potato fragment is sent into the sweet potato fiberizer add water mill and become potato to stick with paste, the ratio of bright potato weight and amount of water is 1: 3;
Filter: it is to sieve in the 60 purpose sieves that potato is stuck with paste the impouring aperture.In screening process, add water wash, with the filtrate sedimentation 12h after filtering;
Enzyme is processed: the supernatant after the sedimentation is taken out, add the α-amylase of supernatant weight 0.003%, carry out enzymolysis 10min under 50 ℃ condition, through the sweet potato juice that enzyme is processed, be heated to 90 ℃ and process the 10min enzyme that goes out, then be cooled to rapidly room temperature;
Allotment, packing: the sweet potato supernatant after the enzyme processing is added the white granulated sugar of supernatant weight 6.00%, citric acid, 0.10% jujube essence and water (1 portion of sweet potato supernatant: 1 part of water) allocate of 0.075%, in packing behind the sterilization 20min under 100 ℃ of conditions, it is sour-sweet suitable namely to can be made into, slightly savory, uniform and stable yellowish-brown liquid beverage.
Claims (1)
1. method of utilizing the sweet potato starch supernatant to prepare beverage, it is characterized in that: described method adopts following step to realize:
A, the bright potato fragment after will cleaning up add water mill and become potato to stick with paste, and potato is stuck with paste in the impouring sieve sieved; In screening process, add water wash, with the filtrate sedimentation 12h after filtering;
B, get the sweet potato starch supernatant, add the α-amylase of sweet potato supernatant weight 0.001 ~ 0.005%, enzymolysis 10min under 50 ℃ condition; Will be after enzyme be processed resulting sweet potato supernatant be heated to 90 ℃ and process the 10min enzyme that goes out, then be cooled to rapidly room temperature;
C, get the sweet potato supernatant behind the enzymolysis, add the white granulated sugar of sweet potato supernatant weight 3.00 ~ 7.00%, 0.050 ~ 0.100% citric acid, 0.05 ~ 0.25% jujube essence, and the water of 1 ~ 2 times of sweet potato supernatant weight is allocated, packing behind the sterilization 20min under 100 ℃ of conditions afterwards, namely can be made into sour-sweet suitable, slightly savory, uniform and stable yellowish-brown liquid beverage.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310031505XA CN103054114A (en) | 2013-01-28 | 2013-01-28 | Method for preparing beverage from sweet potato starch supernate |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310031505XA CN103054114A (en) | 2013-01-28 | 2013-01-28 | Method for preparing beverage from sweet potato starch supernate |
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| CN103054114A true CN103054114A (en) | 2013-04-24 |
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| CN201310031505XA Pending CN103054114A (en) | 2013-01-28 | 2013-01-28 | Method for preparing beverage from sweet potato starch supernate |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814493A (en) * | 2015-05-18 | 2015-08-05 | 青岛海之星生物科技有限公司 | Health drink based on sweet potatoes and preparation method of health drink |
| CN106333193A (en) * | 2016-08-19 | 2017-01-18 | 山东省食品发酵工业研究设计院 | Full resource utilization method of sweet potato starch processing wastewater |
| CN106333186A (en) * | 2016-08-19 | 2017-01-18 | 山东省食品发酵工业研究设计院 | Sweet potato beverage preparation method |
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| CN1387787A (en) * | 2002-08-05 | 2003-01-01 | 于振敏 | Production process of vermicelli |
| CN101536796A (en) * | 2009-04-22 | 2009-09-23 | 谢金成 | Method for preparing juice beverage and vermicelli from sweet potatoes |
| CN101627825A (en) * | 2008-07-15 | 2010-01-20 | 中国农业科学院农产品加工研究所 | Novel method for extracting pectin from sweet potato dregs |
| CN101731690A (en) * | 2009-12-29 | 2010-06-16 | 河北科技师范学院 | Method for preparing turbid sweet potato beverage |
| CN102406211A (en) * | 2011-11-30 | 2012-04-11 | 河南省晨光实业有限公司 | Purple sweet potato beverage and production method thereof |
| CN102617742A (en) * | 2010-03-01 | 2012-08-01 | 南阳天冠种业有限公司 | Method for residue-juice separation after crushing fresh sweet potatoes |
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Patent Citations (6)
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| CN1387787A (en) * | 2002-08-05 | 2003-01-01 | 于振敏 | Production process of vermicelli |
| CN101627825A (en) * | 2008-07-15 | 2010-01-20 | 中国农业科学院农产品加工研究所 | Novel method for extracting pectin from sweet potato dregs |
| CN101536796A (en) * | 2009-04-22 | 2009-09-23 | 谢金成 | Method for preparing juice beverage and vermicelli from sweet potatoes |
| CN101731690A (en) * | 2009-12-29 | 2010-06-16 | 河北科技师范学院 | Method for preparing turbid sweet potato beverage |
| CN102617742A (en) * | 2010-03-01 | 2012-08-01 | 南阳天冠种业有限公司 | Method for residue-juice separation after crushing fresh sweet potatoes |
| CN102406211A (en) * | 2011-11-30 | 2012-04-11 | 河南省晨光实业有限公司 | Purple sweet potato beverage and production method thereof |
Non-Patent Citations (4)
| Title |
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| 伍军等: "红薯饮料澄清工艺条件及模型的研究", 《粮油加工与食品机械》, no. 8, 31 August 2004 (2004-08-31), pages 58 - 60 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814493A (en) * | 2015-05-18 | 2015-08-05 | 青岛海之星生物科技有限公司 | Health drink based on sweet potatoes and preparation method of health drink |
| CN106333193A (en) * | 2016-08-19 | 2017-01-18 | 山东省食品发酵工业研究设计院 | Full resource utilization method of sweet potato starch processing wastewater |
| CN106333186A (en) * | 2016-08-19 | 2017-01-18 | 山东省食品发酵工业研究设计院 | Sweet potato beverage preparation method |
| CN106333193B (en) * | 2016-08-19 | 2023-03-03 | 山东省食品发酵工业研究设计院 | Full-resource utilization method of sweet potato starch processing wastewater |
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Application publication date: 20130424 |